White Taco Soup

• 1 1/2 cups chicken or 1 1/2 cups turkey, cooked and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup hot water
• 2 chicken bouillon cubes (2 tsp granulated)
• 1 teaspoon cumin
• 2 cups milk (I use 2% or whole)
• 2 cups monterey jack cheese, grated
• 1 (15 1/4 ounce) can creamed corn
• 1 (4 ounce) can green chilies
• cilantro

1. In a large soup pot, saute onion in butter until translucent.
2. Toward the end of the onion's cooking time, add garlic (if you add the garlic at the beginning, you're more likely to burn it--you really just want to release the flavor). Add hot water, bouillon, and cumin. Bring to a boil and cook 5 minutes. Reduce heat to medium-low to stop boil. Stir in milk, cheese, creamed corn, and green chilies. Stir and heat through only until cheese is melted.

chicken, onion, garlic, butter, water, chicken bouillon cubes, cumin, milk, cheese, corn, green chilies, cilantro

Taken from www.food.com/recipe/white-taco-soup-371424 (may not work)